Greek Shredded Chicken

Cut each chicken breast in half and season with salt, pepper, garlic powder, and onion powder. 2. Heat olive oil in a large Dutch oven over medium heat. 3. Sear the chicken on all sides, about 10 minutes total. 4. Add the dried oregano and herbs de provence and cook for 1 minute. 5. Add the chicken stock and red wine vinegar, stir, and cover. 6. Turn the heat to medium low and slow cook for 1 hour, stirring at the 30 minute mark. 7. Shred the chicken with two forks and mix into the pan sauce. 8. Serve in a pita, over rice, or on a salad.